Fried Cheese
Intro: Fried Cheese
You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy? As much as I like the melted cheese in a grilled cheese sandwich these chewy tidbits are probably my favorite part so here's what I do
STEP 1: You'll Need
This is a really quick snack and only requires a couple of things
Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work
Bacon grease, butter or olive oil, I wouldn't recommend cooking oil because your looking for the flavor
A frying pan
Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work
Bacon grease, butter or olive oil, I wouldn't recommend cooking oil because your looking for the flavor
A frying pan
STEP 2: Ready Set Fry
Heat the pan and melt a tablespoon of bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself
STEP 3: Enjoy
once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy
18 Comments
KristelleB 8 years ago
So, this looks really good. A little greasy, but good.
And I'm having a laugh at the people who say American cheese isn't cheese. Yes, it's processed, but by mixing more than one type of cheese together. Like, adding cheddar to cream cheese. How does that "process" make it any less cheese?! #cheesematters lol
ivan_holmes 7 years ago
A mixture of cheddar and cream cheese would be just that - a mixture, not a cheese. Plus, American cheese often contains lots of other ingredients. The 'cheese singles' sold here in Britain (which are essentially the same as American cheese) actually contain butter to give it the smooth uniform melting texture.
karossii 14 years ago
Also, you shouldn't cover it - the point of frying cheese is twofold; first it pulls the grease and water out of the cheese (and the grease fries up the remaining curds), and second it tastes great! If you cover it, you steam the cheese as well as frying it, and it totally affects the texture (and fat/grease levels) of the final product.
l8nite 14 years ago
karossii 14 years ago
The fake stuff tastes okay in situations where it doesn't need to be melted, but it is completely different in taste, texture, and how it melts when melting it.
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Another comment I meant to include above but forgot (and wasn't going to make another post just for this)... you shouldn't ever need to use butter or grease to fry cheese. It has more than enough natural oils/fats that you pull out of it when melting, to fry itself. Instead of making the cheese slightly healthier by frying, you're making it worse!
ahecht 9 years ago
Pre-grated cheese has anti-caking agents added to it to keep the shreds separate.This is usually powdered cellulose (essentially refined sawdust), potato starch, or bentonite (a powdered clay). All of these can affect how the cheese melts.
ComplacentBard 13 years ago
l8nite 13 years ago
spectacular 13 years ago
lemonie 14 years ago
L
l8nite 14 years ago
thank you for commenting
lemonie 14 years ago
L
RandomTeeVee 13 years ago
lemonie 13 years ago
L
watermelonhead 14 years ago
loricollins 14 years ago
ChrysN 14 years ago
Doctor What 14 years ago
I saw bobby flay make a "cheese crisp" essentially the same way on Iron Chef America.